Place the pineapple juice in a shallow metal container. Cover with foil and place in the freezer for 4 hours or until just set.

Step 2

Roughly break up the frozen pineapple juice with a metal spoon and quickly transfer to the bowl of a food processor. Process until smooth. Transfer to a large jug. Add the lemonade and stir until just combined.

Step 3

Pour the blue curacao and gin among 8 serving glasses. Pour over the pineapple mixture. Garnish with a pineapple wedge and serve immediately.

Allow 4 hours freezing time. Blue curacao, a rum-based liqueur with a subtle bitter-orange flavour, is the base for this cocktail.